Chinese vegetables with ginger

Murdoch Recipe Article Lead - wide
Murdoch Recipe Article Lead - wide 

A recipe from the Good Food collection.


1 tablespoon oil

3 teaspoons grated fresh ginger

4 spring onions, sliced

230 g (7 1/3 oz) canned water chestnuts, drained and sliced

425 g (13 1/2 oz) canned baby corn, drained

1 cup (45 g/1 1/2 oz) finely sliced Chinese cabbage

125 g (4 oz) bean sprouts, tails removed

1 tablespoon soy sauce

1-2 tablespoons oyster sauce (optional)

2 teaspoons sesame oil


1. Heat the oil in a heavy-based pan or wok and add the ginger and spring onion. Stir-fry over high heat for 1 minute. Add the water chestnuts and baby corn; stir-fry for 30 seconds.

2. Add the cabbage, bean sprouts and sauces; stir-fry for 1 minute. Stir in the sesame oil and toss well. Serve immediately.